This section of the book is from the "Household Companion: The Model CookBook" book
Mix one-half each, salt and mustard, with one table-spoonful of sugar, add one beaten egg, two and one-half tablespoonfuls butter, and three-fourths cup sweet cream, add slowly one-fourth cup vinegar; cook until it thickens, then strain and cool.
Mix in a two-quart bowl one even teaspoonful ground mustard, one of salt, and one and a half of vinegar, beat in the yolk of a raw egg. Then add very gradually a half pint of pure olive oil. Beating briskly all the time. The mixture will become a very thick batter. Flavor
with vinegar or fresh lemon juice. If covered closely it will keep for weeks. If the dressing curdles, take another yoke of egg and add to it the curdled mixture slowly, stirring constantly.
Yolks of three eggs, one tablespoonful sugar, a lump of butter size of a small egg, a pinch each of salt, and cayenne pepper, one teaspoonful of prepared mustard. Stir all together, add one-half pint of vinegar, set over fire and stir constantly until it becomes about like custard This will keep several days in a cool place. Very nice served with nice ripe tomatoes. Peel and cut out a little of the top with a teaspoon; serve it on a lettuce leaf with the salad dressing.
Yolks of three eggs, one teaspoonful mustard, one teaspoonful salt, a sprinkle of cayenne, two tablespoonfuls of butter, one cup milk, or cream. Stir the above together. When well beaten pour over one-half cup of hot vinegar. Have ready the whites of three eggs, beaten stiff. Cook in double boiler, stirring all the time it is cooking, using an egg beater to stir with. Cook until cream thickens, then bottle. If one bottle of good salad dressing is mixed with the above recipe, it is improved.
Take a peck of ripe tomatoes, cut each, and boil in a porcelain kettle until the juice is extracted and the pulp dissolved. Press through a colander, then through a hair sieve. Return to kettle; season with an ounce each salt and mace, a tablespoonful each black and cayenne pepper, powdered cloves, and celery seed (in a thin bag), and same of ground mustard. Boil five hours, stirring frequently and in the last hour constantly. Let stand twelve hours in a stone jar in cellar. Add a pint of strong vinegar; take out the bag of celery seed, and bottle for use. Keep in a cool, dark place. Of the numerous catsups, this is the most useful for ordinary purposes.